This is an extremely filling dish. It is a bit spicy, so if your family doesn’t like a lot of spice you can substitute some seasoned ground chicken or turkey for the chorizo. The key is to season it very well with the spices listed in the recipe then cook it into the dish.
1 pkg. chicken fingers, cut in bite sized pieces
1 pkg. chorizo (if purchasing in links, 3 or 4 should do)
1 can diced fire roasted tomatoes – with juice
1 small – medium sweet onion, sliced
Rooster Potatoes, cut in half (allow 3 or 4 per person, give or take for hearty or puny appetites)
Spices: salt, coarse ground black pepper, onion powder, garlic powder, smoked paprika
Place potatoes on baking sheet, cut side up. Sprinkle salt and pepper. Cook in oven or microwave until soft.
While potatoes are cooking, heat the tomatoes with juice in a medium to large saucepan. Add the onion and chicken. Generously sprinkle the spices over it all.
When chicken begins to brown, add the chorizo. Drop it in small pieces all over the pan.
Cover and let cook until chicken is done. It should be a little soupy but not too much. If it has too much liquid, remove the lid and let it cook down until it reaches the desired consistency.
Place potato halves on a plate and spoon the tomato chicken mixture over them. Top with sour cream.
My Spicy Chorizo Chicken Dinner Bill
Chicken tenders – $5.53 (I got all natural, cage free, no antibiotics chicken – it is a little pricier)
Chorizo 6.5 oz – $1.98
Tomatoes – 1 can – $1.38
Rooster Potatoes – 1 lb bag – $2.00
Onion – $.79
Sour Cream – $.98
Grand Total for Meal – $12.66